Tiger Milk Mushroom Slices Hu Ru Jun Dried Soup Herb for Nourishing Broths

Tiger Milk Mushroom Slices, known in TCM as Hu Ru Jun (虎乳菌), from Lignosus rhinocerotis, a prized sclerotium fungus traditionally valued in southern Chinese herbal cooking. Sold as dried whole slices for culinary use, this ingredient is typically simmered in nourishing soups and broths. In traditional practice it is regarded as a gentle tonic food herb. Store sealed in a cool dry place or refrigerated, and use as directed by a qualified practitioner.

Key Selling Points

• Dried Tiger Milk Mushroom slices known as Hu Ru Jun in Chinese herbal tradition
• Botanical source Lignosus rhinocerotis, a sclerotium fungus valued in southern China
• Whole natural form with no further processing, suited to home cooking
• Traditionally simmered in nourishing soups and herbal broths
• Sourced from Guangxi and packed as a simple culinary raw ingredient

Quality & Sensory

The dried slices typically show a pale to light brown tone with a firm, dense texture and a mild earthy, woody aroma. When slow simmered, they typically soften and lend a subtle, savory depth to soups without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Simmered in slow-cooked nourishing soups with poultry or pork
• Added to herbal broth packs with goji berry and other soup herbs
• Cooked into congee or grain porridge for a mild earthy flavor
• Used in seasonal family soup recipes during cooler months

Traditional Uses

In southern Chinese folk practice, Hu Ru Jun has long been added to household soup pots, often paired with lean pork, chicken, or herbs such as Chinese yam and goji berry. Families traditionally simmer the slices for an hour or more to draw out their mild flavor, especially in autumn and winter nourishing broths. It is treated as a food-grade tonic ingredient rather than a medicine.

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